Blue Dragon Thai Green Curry, 253g

Product Information

Not suitable for microwave cooking. Always wash hands, all surfaces and utensils after handling raw meat or fish.

The single most requested recipe is finally here!!We love the colour, the spiciness, and how fragrant the creamy sauce is. Asian (Japanese) Eggplant – brilliant sponge for soaking up the sauce. The small eggplants are ideal because the eggplant is cooked until soft and the skin holds it together. Sub with small normal eggplants, or if you dislike eggplants, try zucchini! But it’s very easy to switch it out for another protein of choice, or to make it meat free so I’ve included directions in the recipe.If you enjoy Thai food then my guess is you'd love to visit Thailand? Well, you could be doing just that thanks to the exciting competition Thai Taste have running for the remainder of January 2019. Coconut MILK (80%) (Coconut Extract (50%), Water), Green Curry Paste (19%) (Garlic, Green Chilli, Lemongrass, Onion, Rice Bran Oil, Salt, Ginger, Galangal, Coriander, Kaffir Lime Peel, Sugar, Spices), Dried Herbs (Kaffir Lime Leaves, Lemongrass, Sweet Basil Leaf).

Thai Basil– essential for a true green curry experience! Tastes like Italian basil with a slightly more aniseedy flavour Thai Taste's meal kits are available in a number of retailers including Waitrose, Tesco, Sainsbury's, Asda and Ocado. Kaffir Lime leaves– it provides a earthy citrus fragrance to the sauce that’s inherent to green curry. It’s readily available in Australia nowadays, but if you can’t find it, then a lemongrass stalk will be a decent substitute. Freezes great– I almost always have some in the freezer. Not suitable for microwave cooking. Always wash hands, all surfaces and utensils after handling raw poultry or crustaceans.The essential step here is to fry off the curry paste, whether using store bought or homemade. This is the equivalent to sautéing garlic until golden, a step used in virtually all my savoury recipes. Homemade vs curry in a jar It’s the curry we sweat and swear our way through, guzzling down water and wiping our brows when we confidently tell the waiter “give it to us the way it should be – extra spicy!!”

Thai Green Curry in 30 minutes made by freshening up store bought curry paste OR with a homemade green curry paste!Whichever way you go, the one essential step to make a really great green curry is to fry off the curry paste. Add contents of Green Curry Paste sachet and 1 tbsp of coconut milk and mix until the aromas are released (3 mins)

Easy Thai Green Curry with Thai Taste

Here’s a comparison of the two. Flavour wise, it’s inevitable there is a difference but the curry in a jar version is still very, very good. Certainly better than many local Thai restaurants which are often far too sweet, weak, or watery. Growing up we had an incredibly varied diet and regularly ate dishes from other cultures. But there was one cuisine I didn't try until I met my husband in my early twenties. I remember my first taste of Thai Green Curry and I've been hooked on the beautifully aromatic and fragrant flavours ever since. verifyErrors }}{{ message }}{{ /verifyErrors }}{{ Serve green curry with jasmine rice for a true Thai restaurant experience. And don’t forget some ice cold beer to temper the heat! – Nagi x